Tuesday, February 8, 2011

Baked tofu corn cake

8 shittake mushrooms (soaked to soften if dried)
4 handful dried woodear mushrooms, soaked to soften, ground
1 bunch bean thread, soaked, cut 2 inch short
2 ears of corn, sliced kernels off the cob (or 10 oz frozen corn)
1 packet Nasoya firm tofu, boiled 5 minutes, crushed
1 tablespoon olive oil
1 teasspoon ginger, crushed
2 teaspoons salt
2 tablespoons maple syrup (or sugar or to taste)
1/2 teaspoon pepper
1/2 teaspoon paprika

1. Preheat oven to 375 F
2. In a wok/pan, add oil, stir fry ginger until golden brown, add mushrooms, stir fry add sugar, salt. Turn off heat.
3. In a large bowl, mix in tofu, corn, bean thread, pepper, paprika, and stir fried mushrooms.
4. Oil baking pan, add in above mixture.
5. Bake 45 minutes.
6. Served with broken rice,  brown rice, French bread....
7. Enjoy!

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